Bake these moist banana oatmeal muffins using a simple one-bowl method. They are perfect as healthy grab-and-go breakfasts for work or as nutritious snacks for kids.
Author:ellievance
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil or vegetable oil
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1/2 cup chocolate chips (optional add-in)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, combine the rolled oats, baking soda, cinnamon, and salt. Whisk these dry ingredients together.
In a separate medium bowl, mash the ripe bananas well. Add the applesauce, melted oil, brown sugar, eggs, and vanilla extract to the bananas. Whisk until the mixture is smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
If using, fold in the chocolate chips now.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the oatmeal muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra moisture, substitute the brown sugar with 1/3 cup of pure maple syrup.
These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to three months.
If you prefer a less sweet muffin, reduce the brown sugar to 1/4 cup.